s/ 



014 422 285 4 



PRESERVING at HOME 

TX 601 

"'' - A BOOK FOR THE 



1921 

Copy 1 - HOME ECONOMIST 



One hundred thirty-seven tested recipes, selected and 
arranged by Emily Riesenberg, Head of House- 
keeping Hints Department of the Chicago Record-Herald 




RAND McNALLY & CO. 
CHICAGO NEW YORK 



THE CONTENTS 

PAGE 

I. Introduction 3 

Principle of Canning and Preserving Fruit. Molds and Mold- 
ing. Sterilization. Selection of Fruit. Fruit Jars and Glasses. 
Utensils for Preserving. Preparing Fruit for All Kinds of 
Preserving. Sealing and Storing Fruits. Keeping Fruit Clear. 

II. Canning Fruit 7 

Method No. 1. Method No. 2. Cold Water Canning. Recipes. 

III. Jam and Preserves 11 

General Remarks. Recipes. 

IV. Jellies and Marmalades 15 

General Directions for Jelly Making. Proper Making and Care 
of a Jelly Bag. About Jelly and Marmalade. Recipes. 

V. Sweet Pickled Fruits and Miscellaneous Recipes 20 

General Remarks. Recipes. 

VI. Beverages 24 

General Remarks. Recipes. Government Method of Making 
Grape Juice. Government Recipes. 

VII. Homemade Pickles and Condiments 26 

Recipes. .• • 

VIII. Canning Vegetables 28 

General Remarks. Sterilization. Selecting Vegetables. Prepar- 
ing Vegetables. Caution. Recipes. 

©C1AG15142 

Copyright 1921. by Rand McNally & Co. 

APR 22 1921 



^ *w.> • t 



\ 



u»' 



4> 



PRESERVING AT HOME 



^ 



P? 



\ 



I. INTRODUCTION 

p Fruits are too often looked upon merely as table luxuries, and because oK 

their rather low nutritive value are not always estimated at their true worth. 
Fruit, both fresh and cooked, has great dietetic value and should be used gen- 
erously but wisely. Fruits supply a variety of flavors, acids, and sugar, while 

^ they are generally rich in potash and sodium salts as well as other minerals; 
- the vegetable acids have a solvent power over the nutriments, and if taken in 

^ moderation are an aid to digestion, as the necessary bulk and waste matter 
promote intestinal action. Fruit and fruit juices keep the blood in a healthy 
condition, and if the supply of fresh meat, fish, and vegetables is limited, fruit 
and fruit juices are needed to balance the food allowance. 

Fresh fruit is generally conceded to be more refreshing and cooling than, 
that which is cooked, but if used too freely is apt to cause intestinal disturbances, 
especially with children and old people. Cooking changes the character of the 
fruit, and the addition of sugar increases its food value, but it is well to remember 
that too much sugar diminishes the fruit flavor and hinders digestion. 

> The methods of preserving fruit are many, and range from the simple and 
wholesome canned fruit to all manner of jams, jeUies, marmalades, and the rich 
conserves, spiced fruit, condiments, and sweet pickles. The thrifty housewife 
will make her selection according to the needs and means of her family, but 
every home maker should aim to have a variety of neatly labeled jars and 
glasses of fruit on her pantry shelves before winter, when the daily menus 
threaten to become monotonous. 

Principle of Canning and Preserving Fruit 
In the preservation of fruit the most essential thing is to keep the fruit, 
as well as the utensils used, sterile. This should be observed from the earliest 
stage in the preparation of the fruit to the final sealing and storing. To ster- 
ilize a substance or thing is to destroy all life and source of life in it. It is 
necessary to do more than exclude the air, for investigations of scientists, 
particularly Pasteur, have showTi that it is not the oxygen of the air which 
causes fermentation, but bacteria and other microscopic organisms. Yeast 
and nearly all kinds of bacteria require oxygen, but certain species grow equally 
well without it, so that the exclusion of air is no protection if one of these bac- 
teria is sealed in the can. 



PRESERVING AT HOME 



Molds and Molding 

Every housekeeper is familiar with molds which under favorable conditions 
grow on any kind of organic matter. Molds develop from spores which are 
always floating about in the air. When a spore falls upon a substance con- 
taining moisture and suitable food, it sends out a thread which branches and 
works over the entire surface; in a short time spores are produced and the 
work of reproduction goes on. Ordinarily molds do not cause fermentation 
and are not as injurious as bacteria and yeasts. They do not as readily pene- 
trate jellies and the liquids of canned fruits, and generally settle in a thick film 
on top, but if given time they will finally work their way through the entire 
contents of the jar, and a musty taste is the result. 

Sterilization 

Since air and water as well as the fruit contain bacteria and may take up 
mold spores, all utensils for preserving are liable to be contaminated. For 
this reason everything that is used should be absolutely clean and properly 
sterilized. In order to accomplish this, place the clean utensils in a pan of 
cold water, heat to the boiling point, and let them boil at least ten minutes. 

Selection of Fruit 

The would-be economical housekeeper who buys cheap, inferior fruit under 
the impression that it is good enough for preserving, makes a grave mistake. 
While small fruit, provided it is fresh and free from contamination of mold or 
insects, can be used for jams and jellies, the best developed fruit of any variety 
is preferable for canning. For any kind of preserve that requires the juices 
to become jellied, the fruit should be rather under than over ripe; in fact, some 
unripe fruits are most excellent for tart jellies, as gooseberries, grapes, and apples. 

Fruit Jars and Glasses 

The initial expense of buying suitable jars and glasses for preserving is quite 
an item, and to distribute expenditure along these lines evenly, it is wise to 
buy a few jars at a time early in the year, and add to them gradually when 
special sales are on. In this way when the time comes for buying the fruit and 
sugar, the glasses will be ready. The practice of using jelly and fruit glasses 
in the kitchen during the year is wasteful, for many will be broken before pre- 
serving time comes round. The best way is to wash each glass as soon as it 
is empty, wrap it in clean paper, and set it on an unused pantry shelf or pack 



PRESERVING AT HOME 



in a box. The addition of a few glasses each fruit season will then insure a 
good supply from year to year. The covers, too, should be washed, well dried, 
and wrapped with the glasses. Another economy consists in saving all glasses 
and jars that come into the house during the year, such as those which contain 
olives, peanut butter, and various condiments. Even should some of these 
glasses be small, they will do for the finer jellies, bar-Ie-duc, or fancy conserves. 
If the family is small, such a glass serves for one meal. They are also very 
desirable for remembering a sick friend, or some old lady to whom a little glass 
of homemade preserves is a great treat. 

Utensils for Preserving 

Never use tin or iron ware, as it will discolor the fruit and give an unpleasant 
taste. Porcelain-lined or enamel ware is best, and fruit should be pared and 
cut with silver or plated knives. The appended list of utensils will enable the 
young housekeeper to make a wise selection when outfitting her kitchen; other 
dishes, such as bowls, pans for boiling, and so forth, can be found in most kitch- 
ens. If possible, keep one or two kettles just for preserving and stewing 
fruits, for it is diflEicult perfectly to steriUze kettles that are in constant use for 
the preparation of foods containing grease. The size of the kettles selected 
will depend on the size of the family and how much fruit is to be put up at a 
time, but the housewife is recommended to have two different sizes — one of 
them small enough to put up a few glasses at a time as often as fruit left from 
the table can be utilized. In this way superfluous fruit is used before it spoils, 
and various kinds of fruit can be accumulated with little extra work. 

Requirements for preserving: One large kettle; one small kettle; one 
large colander; one ladle; several long-handled spoons; a wide-mouthed funnel 
to fit top of jars; a fine wire strainer with a frame; a glass half-pint measuring 
cup with lip (such as chemists use); jelly bags either of cheesecloth or coarse 
flannel; a wooden ring to fit top of bag. 

With the exception of the wire strainer all the utensils can be bought in good 
enamel ware. 

Preparing Fruit for All Kinds of Preserving 

Washing. The first step in the preparation of fruit is to wash it thoroughly; 
small fruit, such as berries, should be placed in a shallow colander and dipped 
repeatedly into one or more pans of clean cold water, then shaken and drained. 
Do this before hulling or stemming, to prevent loss of juice. 



6 PRESERVING AT HOME 

Stoning. When stoning large or small fruit place the stones in a sieve and 
let any juice that has been retained drip out. In cases requiring a certain 
amount of water, cook the stones in this water long enough to draw out the 
juice, as it is desirable to obtain all the fruit juice that adheres to stones. 

Stemming. Currants and cherries are easily stripped from the stems, but 
gooseberries are more tedious to handle. Small scissors are best, and if berries 
are canned or used for jam or preserves, each stem and little blossom end must 
be clipped. When fruit is run through a bag, as for jelly, this is not necessary. 

Paring. When paring fruit it is best to use a silver or plated knife. Apples, 
being hard, are easiest pared with a sharp steel knife. 

Skinning. Fruit that can be skinned, such as peaches, or plums, must be 
scalded with boiling water, then plunged immediately into cold water. This 
prevents fruit from becoming too soft, and the skin can be slipped off readily. 

Sealing and Storing Fruits 

All fruits should be carefully sealed and kept in a cool, dry place. If the 
storeroom or pantry is very light, wrap each jar in green tissue paper or hang 
a dark curtain before the shelf, loosely, in order not to exclude the air. When 
canning fruit it is advisable to buy the best jars, preferably the self-sealing 
kind. The initial outlay may be a trifle more, but in the long run they will 
prove more economical, as the amount saved on a dozen jars will not offset 
the loss of a quart of fruit, to say nothing of the anxiety of the busy house- 
wife, who is never quite sure that the rubbers are good and the tops air-tight. 
Then, too, they make unnecessary the use of paraffine, which adds considerable 
extra expense to the season's canning. All preserves, jellies, and solid con- 
serves should be placed in open glasses or jars which permit the fruit to be 
taken out easily. After washing and drying the jars, all fruits should be labeled. 
A good plan is to make a schedule of the different varieties of fruit and check 
them off as soon as a glass has been used. In this way it is easy to ascertain 
just what is on hand, and the consumption can be regulated. 

Keeping Fruit Clear 

If fruit is of good quality and the sugar pure, there is very little scum on the 
fruit during the cooking, but usually at some stage of preserving or canning a 
film rises to the surface. It is best to skim it off as soon as it begins to gather, 
take it up with a skimmer or clean spoon and pour into a clean bowl. The 



PRESERVING AT HOME 



pure juice it contains will soon settle on the bottom of the bowl. Carefully 
draw the scum off and return the juice to the kettle. If much accumulates, 
and it seems best not to return the juice, it can be cooked separately with half 
as much sugar and used for pudding sauce or for fruit farina pudding. 

II. CANNING FRUIT 
Method No. i 

Much of the drudgery attached to fruit canning, as well as the thrifty house- 
wife's fear that things "won't keep," has been eliminated through a better 
understanding of sterilization, and the advent of the modern, self-seaUng jars. 

According to this method the fruit, water, and sugar are boiled together 
until fruit is tender, then sealed. If fruit is very rich in juice, as raspberries, 
strawberries, or cherries, very little water is needed; in fact, some housewives 
sugar the berries an hour before boiling. This will draw enough juice to cook 
without burning. If quantity rather than quality is desired, add enough 
water barely to cover bottom of kettle before putting in the fruit and sugar. 
The success of canning is not as dependent on certain proportions as is preserv- 
ing or jelly making. The only possibility of spoiling the fruit is from lack of 
cleanliness or not having all ingredients thoroughly heated while filling and 
sealing. When fruit is tender, skim off any foam that may rise to top, have the 
sterilized jars set in a pan of hot water, have the tops convenient in a pan of 
boiling water; now set the wide funnel in neck of jar, and with a ladle distribute 
fruit and juice evenly, filling brimful; then wipe off jar quickly to remove seeds 
or fruit pulp, clamp on top as each jar is filled, and set aside on a thick cloth 
or rack to cool; when cold, try each top to see if it is on tight, then wipe care- 
fully and place in cool, dry place. 

On pages 8 and 9 is an approximate schedule of proportions for different 
fruits, together with the method of their preparation. 

Method No. 2 
As a general rule, allow two cups of water to one of sugar for the canning 
sirup. Boil the sirup for ten minutes, counting from the time it begins to boil; 
skim off any scum that rises. Prepare the fruit as desired or needed, pack 
closely in sterilized glass jars, fill with the sirup, and place the jar covers on 
lightly. Have ready a large flat kettle — a wash boiler is best. Place in the 
kettle a false bottom of slats, or a packing of clean hay or excelsior, taking care 
that the surface is kept even. On this place the jars so they will not touch 
each other. Fill with warm water almost to the necks of jars, cover kettle, 



8 



PRESERVING AT HOME 



and bring to boiling point. Add hot water from time to time, to keep it up 
to the neck of the jars. For small fruits cook twenty minutes; large or firm 
fruit will require a little longer, while in high altitudes it will be found neces- 
sary to extend the time still farther for both small and large fruit. Remove 
jars while boiling hot, and set aside to cool. Do not place on a cold or wet 
surface or in a draft. Before putting away, test the covers to see that all are 
tight. 

According to one's taste or to the acidity of fruit the proportions of sugar 
or water may vary. Fruit that is to be used for baking should be packed very 
close, that less water may be required, but the sirup must be very sweet. 

Cold Water Canning 

To can unripe fruits for baking purposes or to cook into sauce during the 
winter, the following method is recommended: 

Use unripe grapes, gooseberries, or rhubarb, cutting the latter into small 
bits. Pack the fruit into sterilized jars, keeping a silver knife or fork in the 
jar, then fill with cold water. To prevent the formation of air bubbles, turn 
the knife occasionally. When brimful, remove the knife and clamp on the cover. 



STRAWBERRIES 

Proportions. Eight cups of hulled straw- 
berries; one and one half cups of sugar; one 
half cup of water (optional). 

Method. Select small red berries rather 
than the large variety, sugar them before 
cooking, or crush the fruit. If left whole, 
berries are apt to become light and float on 
top. Prepare and seal as directed. 

Proceed according to Method No. 1, or 2. 

RASPBERRIES 

Proportions. Six cups of red or black 
raspberries (or mixture of both); one cup of 
sugar (best canned without water). 

Proceed according to Method No. 1, or 2. 

CURRANTS 

Proportions. Six cups of stemmed cur- 
rants; two cups of sugar; one half cup of 
water. 

Proceed according to Method No. 1, or 2. 



CURRANTS AND RED RASPBERRIES 
Proportions. Six cups of red raspberries; 

two cups of stemmed currants; two cups of 

sugar; one half cup of water. 
Proceed according to Method No. 1, or 2, 

BLACKBERRIES 

Proportions. Six cups of blackberries; one 
and one half cups of sugar; one quarter cup of 
water. 

Proceed acowding to Method No. 1, or 2. 

SOUR CHERRIES 

Proportions. Eight cups of stoned cherries; 
three cups of sugar; one half cup of water (op- 
tional). 

Proceed according to Method No. 1, or 2. 

SWEET CHERRIES 
Proportions. Six cups of stoned sweet 
cherries; one cup of sugar; one quarter cup ol 



PRESERVING AT HOME 



water. These proportions are for the light 
cherries; for the dark cherries a Uttle more 
sugar may be needed. 
Proceed according to Method No. 1, or 2. 

BLUEBERRIES 

Proportions. Six cups of berries; one half 
to one cup of sugar; one half cup of water. 
Proceed according to Method No. 1, or 2. 

GOOSEBERRIES 

Proportions. Six cups of ripe gooseberries; 
two cups of sugar; one half cup of water. 
Proceed according to Method No. 1, or 2. 

GRAPES 

Proportions. Eight cups of stemmed 
grapes; one to two cups of sugar; one quarter 
cup of water. SUp pulp from skins, boil pulp 
in the water, and run through sieve to ex- 
tract seeds, add to the skins, and sugar and 
cook as other fruit. 

Proceed according to Method No. 1, or 2. 

PLUMS 

Proportions. Three cups of water; one and 
one haK cups of sugar; plums as needed. 

Method. Select any fine — not too ripe — 
plums, prick each one several times with a 
wooden toothpick, heat the sirup, and when 
clear and boiUng drop in as many plums as 
will fill one jar. Let them boil slowly until 
soft enough to be pierced easily with a silver 
fork, then place fruit in hot jar, pour the 
sirup over it, and seal as other fruit. Some 
prefer to have the plums skinned. In that 
case, pour on boiling water, then plunge 
plums in cold water and strip off the skins. 
If this method is used, put some of the skins 
in the sirup and boil a few minutes, then 
take out and let juice drain back into kettle. 
The skins impart a good color and flavor. 



PEACHES 

Method. Select freestone peaches of good 
flavor, scald, then plunge in cold water and 
strip off the skins. Halve or quarter them, 
then use same sirup and method as for plums. 
A peach stone added to each jar imparts a 
delicious flavor. 

APRICOTS 

Method. Proceed as for peaches, but can 
the apricots whole. 

CLINGSTONE PEACHES 

Method. Skin, and sUce into small slices; 
sugar as for table use. Add just enough 
water to keep from burning, then can as 
other fruit. Nice for winter shortcake or 
ices. 

QUINCES 

Method. Pare and slice quinces; make a 
sirup as for plums. Be sure to have plenty 
of sirup, or steam fruit for a while, as quinces 
are a hard fruit. Can according to direc- 
tions for other fruit. 

QUINCES AND SWEET APPLES 

Method. Use equal quantities of good 
sweet apples and quinces. Cook them 
separately at first, as they may not get soft 
at the same time; then place together in 
hot sirup and can as other fruit. 

PEARS 

Method. Select well flavored pears. Pare 
and sUce, or leave halved; then proceed as 
directed for plums. 

APPLES 

Method. Either pare and sUce, or cut 
apples into small pieces and make a sirup; 
then can as directed for plums and other 
fruit. 



10 



PRESERVING AT HOME 



CITRON MELONS 
Method. Cut into sections, pare off outer 
rind and remove pulp and seeds, then cut 
into cubes. Like quinces, they may require 
considerable cooking, so steam or cook in 
plenty of sirup. A tablespoon of lemon 
juice to each cup of sirup, or tiny strips of 
orange peel, improve the flavor. A novelty 
is to drop a few red plums into the sirup 
toward the last to impart color and flavor. 
Plums may be removed, or one added to 
each jar. Can as directed for other fruit. 

PINEAPPLE 
Method. The easiest and best way to 
prepare pineapples is to cut them in sUces, 
pare rind and eyes off evenly, and remove 
the inner core. Then leave the shces whole, 
if the jars have wide mouths, or cut the rings 
into halves or smaller pieces. Make a sirup 
as for plums or peaches, then can as other 
fruit. If fruit is cut in small pieces, a third 
as many pitted sour cherries can be added. 
This makes a very piquant sauce. 

GRATED PINEAPPLE 
Method. Pare pineapples as directed 
above, then run fruit through food chopper. 
Be sure to let juice drip into a clean bowl, 
add it to the fruit, sugar liberally, and can 
without water in order to have a very thick 
mixture. Can as other fruit. Use for 
shortcakes, ices, or desserts. 

TOMATOES 
Proportions. Three cups of water; one 
and one-half cups of sugar; skinned tomatoes 
as needed. 

Method. Use email red or yellow toma- 
toes. Scald and skin them as directed for 
peaches, boil the sirup a few minutes, then 
drop in enough tomatoes for one jar at a 
time. As soon as tender, without being 
broken, take up carefully with enough juice 



to fill jar; seal as other fruit. A spice bag 
may be boiled in the sirup, and a little pre- 
served ginger will improve the flavor. 

GROUND CHERRIES 

(People in the country use these a great deal, as tliey 
are readily grown) 

Proportions. Three cups of water; one 
and one half cups of sugar; juice of two or 
three lemons; ground cherries as needed. 

Method. Hull the berries from their 
surrounding husks. To give zest, a httle of 
the grated rind of the lemon may be added. 
Make a sirup of the sugar, water, and lemon 
juice; boil for several minutes, and then 
put in enough of the fruit to come pretty well 
to top of sirup. Boil until cherries are tender, 
then can and seal in sterihzed jars as other 
fruit. 

GROUND CHERRIES AND APPLES 

Method. Use about one third as many 
sliced tart apples as ground cherries, then 
proceed as directed for ground cherries. 



ORANGES AND LEMONS 
Proportions. Six Florida oranges; three 
lemons; sugar as needed. 

Method. Cut oranges through center 
and with a spoon scoop out the pulp, being 
careful that no seed or white fiber is taken 
up. Cut lemons into shces and remove all 
seeds or stringy parts, pare slices so that the 
pure fruit center is left, taking off every bit 
of the white skin. Measure, and add equal 
portions of sugar and enough water to 
cover bottom of kettle; can as other fruit. 
Seal in pint or half-pint jars. (This may 
rank as a novelty, but if canned when these 
fruits are cheap, this will be nice to add to 
other preserves or to use for ices, fruit punch, 
and sauces when oranges are too dear to use 
freely.) 



PRESERVING AT HOME 11 



HI. JAM AND PRESERVES 
General Remarks 

Preserves and jams are so nearly alike that it is hard to draw a definite line 
of distinction. If there is any difference it lies in the fact that preserves are 
usually so prepared that the fruit, either sliced or whole, is as little broken as 
possible and rests in a clear, thick fruit juice; while jam is, as its name would 
imply, a thick and well mashed compote. 

When cooking jam or preserves, the fruit is generally cooked alone or with 
a very little water, unless recipe calls for sugar to draw out the juice if no water 
is needed. As in making jelly, sugar should be added at two different times; 
this prevents fruit from hardening if it has to cook a long time, and insures 
successful thickening of the fruit after last sugar is added. In fact, some 
fruits may stay thin after the second part of the sugar is added, not because 
the recipe is faulty or a mistake has been made, but just because the fruit 
lacked the right amount of gelatinizing power. If dependent on the markets, 
the right quality of fruit cannot always be secured. In this case a few extra 
spoonfuls of sugar can be added and the preserves taken from stove as soon as 
it is dissolved. If it still fails to thicken, use this thin batch as a foundation 
for another time, adding unripe fruit of some kind, as directed in jelly making. 
The proportions given in these recipes are for a rich, fruity preserve, and, as 
has been said, all fruits do not congeal in the same length of time, so a little 
longer cooking after the first amount of sugar is added may be necessary if fruit 
is quite watery, and the final cooking must be determined by testing jam on a 
cold saucer; if it forms a clear, thick jelly, it is done. 

Many cooks keep jams and preserves in crocks, covering them with a piece 
of paper dipped in brandy, and a plate, but a nicer way is to put them in self- 
sealing jars. Jam, like jelly, should stand covered with cheesecloth for one 
or more days to harden before closing. Although each recipe has methods 
and proportions given, it is well to refer to these instructions if any point is 
not clear. 

STRAWBERRY JAM and let stand a few hours, then boil gently 

_ . _. , , „ , for about fifteen minutes. Add rest of sugar 

Proportions. Five cups of hulled straw- ^^^ ^^^.^ ^^^^.^ ^j^^^ ^^^ ^^^^ -^ ^^^^ ^^^^. 

berries; four cups of sugar. ^^^^ .^ ^^^^ ^1^^^^^ ^^^ ^^^^^ ^^^ ^^ ^^^ 

Method. Add half of the sugar to fruit days seal as other jam. 



12 



PRESERVING AT HOME 



STRAWBERRY AND RHUBARB JAM 

Proportions. Three cups of cooked rhu- 
barb; three cups of strawberries; four cups 
of sugar. 

Method. Use tender red rhubarb, trim 
off hard ends, then, without skinning, cut 
into small pieces. Add a very httle water 
and steam in covered kettle until soft. Meas- 
ure, add the berries, and cook ten minutes; 
add half the sugar and cook fifteen minutes; 
stir in the rest of the sugar and boil, watch- 
ing that it does not scorch, until clear and 
quite thick. Seal in small glasses as other 
jam, letting it stand one or two days to 
stiffen. 

STRAWBERRY AND PINEAPPLE JAM 
Method. Run pared and cored pineapple 
through food chopper. Use in connection 
with strawberries in any desired proportion, 
allowing five cups of fruit to four of sugar. 
Combine fruit with part of the sugar and let 
stand; then proceed as directed for Straw- 
berry and Rhubarb Jam. 

BLACKBERRY JAM 
Method. Thoroughly heat the blackber- 
ries over a moderate fire, then press through 
a coarse sieve. Measure, and to each pint 
of pulp add half a pound of sugar. Boil 
rapidly for twenty minutes, stirring occa- 
sionally to prevent scorching. Pour into 
jars and seal as other jam. 

CURRANT JAM 

Proportions. Six cups of stemmed cur- 
rants; one half cup of water; five cups of sugar. 

Method. Simmer water and currants for 
ten minutes. Add half of the sugar and boil 
ten minutes longer, then add rest of sugar. 
As soon as well dissolved, test by placing 
a Uttle in a saucer. As soon as it is clear and 
thick enough to congeal when cool, it is ready 
to put into glasses. 



SPICED CURRANT JAM 
Method. Use above recipe. When adding 
last half of sugar, use also one tablespoon 
of ground cloves, one of vinegar, and two of 
ground cinnamon, or add a spice bag through- 
out the proceeding and remove it when done. 

SPICED BLACK RASPBERRY AND 
CURRANT JAM 

Method. Use proportions given for cur- 
rant jam, taking one third black raspberries 
to two thirds currants; then spice as directed 
for currant jam. 

GOOSEBERRY JAM 
Method. Snip stem and blossom from 
perfectly green, unripe gooseberries, place in 
kettle and pour in enough water just to show 
through top of berries. Boil gently until 
fruit is tender. Measure, and to every one 
and a quarter cups of fruit use one cup of 
sugar. Boil the fruit ten minutes, then add 
half the sugar and cook ten minutes. Add 
rest of sugar, and after fruit looks clear and 
thick, test on a saucer. If it jeUies as soon as 
cold, it is done. Place in scalded glasses and 
seal after one or two days. 

NEW METHOD GOOSEBERRY JAM 

(This eliminates most of the seeds, and ripe fruit can 
be used to advantage) 

Proportions. Six cups of gooseberries ; three 
cups of water; sugar as needed. 

Method. Stem and clip blossoms, place 
berries and water in kettle, and cook until 
berries are soft and broken. Pour into col- 
ander and shake, in order to let seeds and 
juice run through. Strain the juice through 
fine sieve. This retains the seeds, of which 
there is often nearly a cup in this quantity of 
berries; their extraction greatly improves the 
jam. Add juice to hulls, measure, and to 
every five cups of fruit use four cups of sugar. 
Boil fruit ten minutes, add half of the sugar, 



PRESERVING AT HOME 



13 



boil fifteen minutes; then add rest of sugar 
and boil until clear and stiff when tested on a 
saucer. Put in scalded glasses; let stand at 
least one day, then seal. 

RED RASPBERRY JAM 
Proportions. Five cups of fruit; four cups 
of sugar. 

Method. As raspberries do not jelly well, 
it is best to use no water. Sprinkle half of the 
sugar over the fruit, let stand several hours, 
then boil gently for about fifteen minutes. 
Add rest of sugar and cook until clear and 
congealed when tested. Seal as other jam. 

RED AND BLACK RASPBERRY JAM 

(No. 1) 
Method. Use proportions given for Red 
Raspberry Jam. The addition of one third 
of currants provides another combination. 

RED RASPBERRY AND CURRANT JAM 

(No. 2) 

Proportions. Four cups of currants; two 
cups of red raspberries; four cups of sugar; one 
quarter cup of water. 

Method. Boil currants and water a few 
minutes, add the raspberries, and boil ten 
minutes. Add half of the sugar and cook ten 
minutes, then add rest of sugar and cook until 
it is clear and will jelly when tested on saucer. 
Seal as other jam. 

BLACK RASPBERRY AND CURRANT JAM 
Method. Use same method and proportion 
as given for red raspberries and currants. 

PEACH PRESERVE 

Proportions. Nine cups of peach pulp; six 
cups of sugar; three cups of water. 

Method. Pour boiUng water over peaches 
of good flavor, immerse them in cold water, 
and shp off the skins. Remove the stones, 
crack ten stones and remove the kernels, 



crush them, and add to fruit. Place water 
and peaches in a preserving kettle to simmer 
until fruit is tender. Add half of the sugar 
and let simmer one half hour, then add rest 
of sugar and boil gently until firm enough to 
congeal when tested on saucer. Some hke 
the addition of a teaspoon of preserved 
ginger. 

PEACH BUTTER 
Method. Use above dimensions, but cook 
slowly a long time until perfectly stiff. A few 
slices of lemon or orange and a teaspoon of 
ground cloves and cinnamon will improve the 
taste. 

TOMATO PRESERVE 

Proportions. Eight cups of tomato pulp; 
three lemons; six cups of sugar; a small spice 
bag (stick cinnamon, and whole cloves.) 

Method. Use firm red or yellow tomatoes 
that have few seeds. Pour boiling water over 
tomatoes, then plunge them into cold water 
and slip off the skins. Remove any blemishes 
and cut tomatoes, placing them in a preserving 
kettle. Cut four thin slices from center of 
each lemon, remove the seeds, use juice and 
clear pulp from the ends; add this and spice 
bag to tomatoes and let simmer for one hour. 
Add half of the sugar and boil a half hour, 
then add rest of sugar and as soon as dissolved 
begin to test the mixture. When the juice 
jeUies take from stove, remove the spice bag, 
and place preserves in scalded glasses. When 
cold, cover with paraffin and seal. 

TOMATO BUTTER 
Method. Double the above proportions, 
and let simmer at least three hours before 
adding any sugar. Continue to cook with 
sugar until the butter is so thick that it will 
stand stiff if dropped on a plate. If a very 
spicy butter is wanted, add to mixture two 
teaspoons of ground cinnamon and cloves. 



14 



PRESERVING AT HOME 



TOMATO PRESERVE 

(An old German recipe) 

Proportions. Four pounds of tomato pulp; 
four tart, sour apples; three lemons; four 
pounds of sugar; two sticks of cinnamon, and 
twelve cloves. 

Method. Select firm red or small yellow 
tomatoes, scald them, then plunge in cold 
water. This loosens the skin, which can 
then readily be drawn off. Remove the 
stems and any blemishes, cut into quarters, 
and lay in colander to drain off the super- 
fluous juice. Pare and core the apples, and 
cut them into shces. Pare the lemons in 
order to remove all the white skin, then slice 
them and remove seeds. Tie the spices in a 
httle cloth, then place fruit and spices in a 
preserving kettle. When at boihng point 
stir in the sugar and boil gently, stirring often 
to prevent burning. When preserve is 
rather thick and clear remove from fire. 
When cool, place in scalded glasses or jars, 
cover with cheesecloth until cold, then pour 
on paraffin and seal. 

The juice that has been drained off may be 
used for soup or sauces. 

APPLE BUTTER (No. i) 

Proportions. Six cups of sweet apple cider; 
four cups of sugar; stick cinnamon and whole 
cloves in bag; tart apples, pared and shced, 
as needed. 

Method. Place the cider in preserving 
kettle and put in enough of the apples to 
reach the top. Cover and let simmer until 
apples are soft, then add one half of the sugar 
and the spice bag. Boil very slowly for 
three hours, add rest of sugar, and boil until 
quite dark and stiff. Sufficient cooking is 
the main secret of good fruit butter, and the 
kettle must be watched carefully to prevent 
the mass from burning. Place in glass jars 
and seal like other preserves. If preferred, 
ground spices and a little ginger root may be 
used instead of a spice bag. When done, 
remove the ginger. 



APPLE BUTTER (No. 2) 

Proportions. One peck of juicy apples; 
two gallons of new cider; nutmeg and cin- 
namon to taste. 

Method. Fill a porcelain-lined kettle with 
new cider, fresh from the press and unfer- 
mented, and boil until it has been reduced 
one-half. Continue this process until the 
desired quantity is obtained. Allow one peck 
of fine, juicy apples, cored, pared, and 
quartered, to every two gallons of cider 
which has been boiled the day before mak- 
ing the apple butter. Fill a large kettle with 
the boiled cider, and add as many apples as 
can be kept moist. Stir frequently, and 
when the apples are soft, reduce them to a 
pulp by pounding them with a wooden stick. 
Cook, and stir constantly until the mass turns 
a rich, dark brown and has the consistency of 
marmalade. If too thick, add boiled cider; if 
too thin, add apples. Twenty minutes before 
removal from the fire add enough ground 
cinnamon and nutmeg to impart a spicy 
flavor, but use no sugar. When cold, place 
in stone jars and cover tight .^ 

CALIFORNIA PRUNE PLUMS 

Proportions. Four quarts of CaUfornia 
prune plums; four quarts of light brown 
sugar; one pound of seeded raisins; one pound 
of figs; one-half pound of pecan nuts; two 
small lemons, if desired. 

Method. Wash the plums, cover them 
with water, and cook slowly until so soft that 
the pits may be removed after coohng. Add 
the sugar, and cook slowly until thick. When 
nearly done, add one pound of seeded raisins 
and one pound of figs cut in small pieces; also 
one half pound of chopped pecan nuts and 
the chopped pits of the plums. If desired, the 
grated rind of one and the juice of two lem- 
ons can be used to add zest. Stir frequently. 
Test as for jelly. 

QUINCE AND APPLE BUTTER 
Method. Use above proportions, but take 
one third quinces to two thirds apples. Let 
the quinces simmer for a while before adding 
apples, as they require more cooking 



PRESERVING AT HOME 15 

IV. JELLIES AND MARMALADES 
General Directions for Jelly Making 

After the fruit is strained, measure it, and place it in the preserving kettle; 
measure an equal amount of granulated sugar, and set it aside. When the 
juice has reached the boiling point, let it cook gently for twenty minutes, then 
stir in half of the sugar and boil for ten minutes; now stir in the rest of the 
sugar, taking care that it is well distributed. As soon as the sugar has dis- 
solved, test a httle of the jelly on a cold plate. It should be stiff and clear. 
If this is not the case, you may cook the jelly five to ten minutes longer, test- 
ing from time to time. If all directions are carefully observed, jelly made 
according to this formula is clear, firm, and has a fine flavor. 

Proper Making and Care of a Jelly Bag 

As all jellies are strained through cloth, a jelly bag made either with a 
pointed or slightly rounded bottom is needed. An ideal bag is made of double, 
loosely woven cheesecloth, or one thickness of coarse, thin flannelette or flannel. 
The latter is apt to make the jelly a little clearer, as it retains the slight sedi- 
ment from the fruit, but a cheesecloth bag is usually considered preferable. 
A great convenience is provided by a small wire or wooden hoop made to fit 
the top of the bag. Sew bag to the hoop; this insures that the opening is held 
apart. Large embroidery rings may be used to advantage, the oval being 
best. When filling the bag, dip it in the water and wring out well; this pre- 
vents waste of juice. Then place the open bag in a deep crock or bowl, and 
when the fruit is ready to drip, tie a string around the bag below the ring, sus- 
pend from a long hook on the wall, from a broom handle laid across the backs 
of two chairs, or from any conveniently located hook. Place the bowl below 
the bag to catch the juice, and let it drip over night or at least eight hours. 
As soon as the bag is empty, dip it in a solution of vinegar and cold water, and 
let it soak a while. Then wash both sides in cold water and dry well. The 
vinegar draws out much of the color and leaves the bag in good condition. To 
gain clear jelly, refrain from pressing the bag. Should it seem desirable to press 
the bag, use these last dregs with other fruit for preserves, jam, or marmalade. 

About Jelly and Marmalade 

Jelly is practically a rich strained fruit juice combined with equal portions 
of sugar and cooked until it is a firm, gelatinous substance. Observe this gen- 
eral rule : Never buy over-ripe fruit that has been lying in the markets for some 
days; never make jelly on damp or rainy days, nor have much steam about the 



16 



PRESERVING AT HOME 



kitchen during the time of making. Dry sunny weather for picking as well as 
preserving the fruit gives best results. When using large, rather dry, fruit a cer- 
tain amount of water is needed to secure the desired juice, but small and watery 
fruit, especially berries, require very little water. Some cooks pride themselves 
on a large yield from a small amount of fruit, but they sacrifice quality for 
quantity. If jelly is not of good consistency after cooking the outside limit of 
time, can it, according to directions given. Recooked jelly, especially if more 
sugar is added, is time and material wasted. 

Marmalade might be classed as a cross between jam and jelly, as it is fruit 
rubbed through a colander to extract seeds and skin, but with all solid fruit 
pulp retained. It is made on the same principle as jam, and of almost any kind 
of fruit or combination of fruits. If small portions of different fruits are at 
hand, one or two glasses of marmalade may be easily made. 



STRAWBERRY AND RHUBARB JELLY 
Method. Use equal quantities of red 
rhubarb cut into small pieces and unhuUed 
strawberries. Cook separately, then place 
strawberries first in the bag and proceed 
according to general directions. 

STRAWBERRY AND GOOSEBERRY 

JELLY 
Method. Select the early, unripe goose- 
berries; use equal portions of fruit, cook sep- 
arately, place strawberries first in the bag, 
then proceed according to general directions. 

STRAWBERRY AND CURRANT JELLY 

As currants are not procurable when 
strawberries are in market, can strawberries 
when in season in order to obtain their juice. 
Use plain, unsweetened juice and follow rules 
given for canning. This can be combined 
with currants or other fruit, adding the 
required amount of juice after other fruit 
is strained and ready to be measured. 

Method. Use one third to one half 
strawberry juice and the rest currant juice; 
proceed according to general directions. 

CURRANT JELLY 
Method. Pick out leaves but do not 



stem, unless it is a matter of preference. 
Place in kettle and add just enough water 
to show through top. Boil slowly and mash 
with a wooden masher; when fruit is soft 
enough to yield juice readily, strain, and 
proceed according to general directions. 

CURRANT AND RASPBERRY JELLY 
Method. As raspberries do not make firm 
jelly if used alone, they are generally com- 
bined with other tart fruit, such as straw- 
berries. It is well to cook them separately. 
First put the raspberries in the bag; the 
weight of the heavier fruit will press out all 
the precious juice as it settles in the bag. 
Use about one pint of raspberries to one 
quart of unstemmed currants. Red or black 
raspberries, or both, may be used. 

WHITE CURRANT JELLY 
Method. Select under-ripe white currants, 
cover with water in kettle, and cook until 
tender. Strain, and proceed according to 
general directions. 

BLACK CURRANT JELLY 

Method. Select under-ripe black currants; 
add just enough water to show through top 



PRESERVING AT HOME 



17 



of berries. Boil until tender, then strain, 
and proceed according to general directions. 

BLACK AND RED CURRANT JELLY 

Method. As black currants have quite 

a pungent taste, many prefer to combine 

one ihird of the black with two thirds of the 

red currants. Make by general directions. 

GOOSEBERRY JELLY 

Method. Select small green berries, cover 
with water in kettle, boil until tender. 
Strain, and make by general directions. 

APPLE JELLY 
Method. Core but do not pare the 
apples, then slice or cut up, and cover well 
with water. Boil slowly until tender. If 
apples are very dry a httle lemon juice, or 
any fruit juice on hand from former cunning, 
can be added after straining. Proceed 
according to general directions. 

CRABAPPLE JELLY 

Method. Select the earhest firm apples, 
either red or yellow; the red apples give a 
richer color. Place in kettle and see that 
fruit is entirely covered with water, then 
boil slowly until tender, strain, and proceed 
according to general directions. 

PLUM JELLY 
Method. Use any firm, tart plums or a 
combination of several kinds. It is well to 
add to green plums a few very tart red 
plums to enrich the color. Place plums in 
kettle, then cover well with water, as they 
will cook quite a time and water evaporates. 
When very tender, so they will yield juice 
readily, place in bag, strain, and then proceed 
according to general directions. 

DAMSON PLUM JELLY 
Method. Proceed as directed for other 
plum jelly, or use part crabapples or tart 



grapes. Cover with water, boil, then strain 
and proceed according to general directions. 

PEACH AND APPLE JELLY 

Method. As peaches will not make firm 
jelly if used alone, combine with tart apples. 
Cook peaches with the stones, and the apples 
cored but not pared. When putting into 
bag remove as many of the stones as possible 
in order to permit fruit to compress; then 
proceed according to general directions. 

CHERRY JELLY 

(Best if combined with other fruit) 
Method. Stem very tart under-ripe cher- 
ries, then add just enough water to keep 
from burning, and boil slowly until tender. 
Unless there is certainty that the cherries are 
tart enough to jelly, combine with currants 
or unripe gooseberries, as cherry jelly alone 
is apt to cloy and may not stiffen. Proceed 
according to general directions. 

GRAPE JELLY 

Method. Stem and wash red or blue un- 
ripe grapes, cover with water, and boil until 
soft. Proceed according to general directions. 

GREEN GRAPE JELLY 

Method. Take green Niagara grapes or 
very unripe CaUfornias, then prepare accord- 
ing to directions for other grape jelly and 
use general dkections for the making. 

ECONOMICAL APPLE JELLY 

Method. Any time during the year, if a 
good many apples are being pared for sauce, 
pie, or other purposes, a glass or two of fine 
amber jelly can be made by using the parings. 
Wash them and cover with water. Boil 
slowly until soft, then drain through bag, or 
strain through colander, and marmalade re- 
sults. Measure equal portions of fruit and 
sugar, add some sliced lemons or lemon juice, 
then proceed according to general directions. 



18 



PRESERVING AT HOME 



GOOSEBERRY MARMALADE 

Method. Use well flavored gooseberries, 
the red variety being the most desirable. 
Place in kettle and add just enough water to 
keep from burning. Cook until fruit is very 
soft, then rub through a coarse sieve or a col- 
ander, either of which must be just fine enough 
to retain the seeds but allow much of the fruit 
pulp to be rubbed through. Measure this 
pulp and allow an equal portion of sugar; 
add half of the sugar and cook about ten or 
fifteen minutes. Stir in remainder of sugar, 
and after ten more minutes test on a saucer; 
if stiff and clear, it is done. Place in glasses 
and seal. 

RED RASPBERRY AND CURRANT 
MARMALADE 

Method. Proceed as directed for goose- 
berries, but rub fruit through a fine sieve. 
Otherwise seeds will pass through. 

STRAWBERRY AND RHUBARB 
MARMALADE 

Method. Use equal portions of hulled 
strawberries and rhubarb cut into small 
pieces. Cook rhubarb at least ten minutes 
in very little water before adding berries. 
When rubbed through sieve, measure equal 
portions of sugar and prepare as directed 
for gooseberries. 

CHERRY AND ORANGE MARMALADE 

Method. Stem the cherries, and after 
cooking in very little water, rub through a 
colander. Be careful that all the pulp is 
freed from the stones. Add the clear pulp 
of one orange to every two cups of cherry 
pulp, mix, and bring to the boiling point. 
Have ready an equal amount of sugar, add 
half of it, and cook fifteen minutes. Add 
remainder of sugar and cook until marmalade 
is clear, becoming stiff when cool. 



GRAPEFRUIT MARMALADE 

Method. Cut the outer rind from the 
number of grapefruits to be preserved; 
cover with water, and add a very little salt, 
probably one teaspoon to three fruits, and 
soak in clear water two hours. Boil until 
tender, drain, scrape off any white fiber, 
and cut into small strips. Scoop out all 
the good fruit pulp, rejecting any seeds or 
white skin, add the prepared skin, and 
measure. Take an equal amount of sugar 
and cook fruit ten minutes. Add half of 
the sugar, cook ten minutes more, then stir 
in rest of sugar and cook until fruit jellies. 
Seal as other fruit. 

ORANGE AND GRAPEFRUIT 
MARMALADE 

Method. Use two oranges to one grape- 
fruit, and proceed as directed for grapefruit 
marmalade. 

ORANGE MARMALADE 

Method. Follow directions for grapefruit 
marmalade but substitute juicy oranges 
and in cooking the skin use only enough 
water to simmer it. 

WILD PLUM MARMALADE 

Method. Remove stems or any blem- 
ishes from wild plums, cover well with water, 
and let simmer until tender. Rub through 
colander and measure; to each cup of pulp 
take one cup of sugar. Stir half of the sugar 
into plums and boil slowly for half an hour; 
add rest of sugar, and boil until it stiffens 
hke jelly when cooled on a saucer. Put 
in scalded glasses and seal when cold. 

DAMSON PLUM MARMALADE 

Method. Follow directions given for wild 
plums. As damson plums are rather dry, 
use a httle more water than is necessary 
just to cover the fruit. 



PRESERVING AT HOME 



19 



PEACH MARMALADE 

Proportions. Six cups of peach pulp; 
four cups of sugar; one teaspoon of ground 
cinnamon. 

Method. Skin and stone the peaches, 
then place in kettle with enough water just 
to cover. Cook until tender, rub fruit 
through colander, measure, and place in 
kettle with half of the sugar. Cook half 
an hour, add rest of sugar and cinnamon, 
and boil until thick and clear. For a piquant 
marmalade a httle fruit sirup or half a cup 
of sweet cider can be added to the water 
when cooking the peaches, or the cinnamon 
can be omitted. 

LEMON MARMALADE 

Proportions. Half a dozen lemons; half a 
dozen oranges; two pounds of sugar. 

Method. Cut the lemons into halves, 
peel the yellow rind, and discard the white 
covering. Remove seeds, and squcez6 out 
juice and pulp. Cut the yellow rind very 
fine and mix with juice and pulp. Secure 
the pulp of the oranges, cutting the rind of 
two of them into strips. Boil this rind 
quickly in a pint of cold water for twenty- 
five minutes, and strain. Add the sugar; 
bring sirup to a boil, and skim. Add the 
lemon and orange pulp, and cook slowly half 
an hour, making sure that the sirup is some- 
what thick before adding the lemon. 

PEAR OR APPLE MARMALADE 

Proportions. Six cups of fruit pulp; three 
lemons; four cups of sugar. 

Method. Core but do not pare hard pears 
or tart apples; cover with water and let 
simmer until tender. Rub through colander 
and measure. Add the lemon juice, part of 
the grated yellow rind of the lemons, and 
half the required sugar. Cook for half an 
hour, then add rest of sugar and cook until 
clear and thick. Equal portions of apples 
and pears are a good combination, or a few 
red plums can be added. 



PINEAPPLE MARMALADE 

Proportions. Six cups of fruit pulp} four 
cups of sugar. 

Method. Pare and cut pineapples into 
small pieces, add one cup of the sugar, and 
let stand over night in a cool place. Then 
cook until tender, rub through colander, and 
add half of the remaining sugar; cook for 
half an hour, then add rest of sugar and cook 
until clear and quite stiff. The juice of an 
orange may be added during the first cooking. 

GRAPE MARMALADE 

Method. Unripe grapes of any kind can 
be used. Boil the stemmed grapes in 
enough water to keep them from burning, 
rub through colander, then measure. Use 
equal portions of sugar to fruit, and cook as 
directed for plum marmalade. 

QUINCE MARMALADE 

Method. Core and quarter but do not 
pare quinces, cover with water, and boil 
until tender. Rub through a colander and 
use four cups of sugar to five of fruit pulp. 
Follow directions given for plum marmalade. 

QUINCE AND APPLE MARMALADE 

Method. Use one half as many apples 
as quinces; any good fall apple will answer. 
Proceed as directed for quince marmalade. 

TOMATO MARMALADE 

Proportions. Six cups of unripe tomato 
pulp; juice of one lemon; four cups of sugar. 

Method. Cut green tomatoes into small 
pieces, let stand in order to draw some juice, 
then boil slowly. If the tomatoes are too 
dry, add a very httle water. When tender 
rub through colander and add half of the 
sugar. Cook half an hour, add rest of sugar 
and lemon, and cook until clear and of good 
consistency. 



20 



PRESERVING AT HOME 



V. SWEET PICKLED FRUITS AND MISCELLANEOUS RECIPES ; 

General Remarks 

To make sweet pickles and retain the desired richness and preserve them 
for winter use, it is beet to reheat the fruit and sirup a second and sometimes a 
third time. This is mentioned in the recipes, but some cooks disregard details, 
thinking them superfluous, but if the second cooking is not observed the fruit 
may begin to mold after a few weeks; at any rate it will not be as rich nor 
have so good a flavor. If more acid pickles are preferred, cook the fruit until 
quite done the first time, and can while hot, according to canning formula 
Method No. 1 (p. 7). 

The other miscellaneous recipes in this division need no special explanation, 
as explicit directions accompany each. 



SWEET PICKLED APPLES 

Proportions. Three cups of sugar; one 
and one half cups of cider vinegar; one stick 
of cinnamon and a dozen whole cloves; firm, 
sweet apples as needed. 

Method. Tie the spices in a piece of 
white cloth, mix sugar and vinegar in a pre- 
serving kettle, drop in the spice bag, bring 
to boiling point, then boil ten minutes. 
Pare, core, and quarter the apples. Put 
enough of them into the sirup to be well 
covered with the Uquid, and let them simmer 
until they are clear and tender if pierced 
with a toothpick. Then take apples up care- 
fully, place in a scalded fruit jar, and pour 
on enough sirup to cover. When cold, clamp 
on the top. 

PICKLED CRABAPPLES 

Proportions. Tart, firm crabapples as 
needed; three cups of cider vinegar; one 
cup of water; three cups of sugar; spice 
bag size of an egg. 

Method. Select perfect small red or yellow 
crabapples, remove any blemishes, but leave 
the stems. Boil the sirup with spice bag for 



ten minutes, then drop in some of the apples 
and cook for fifteen minutes. Take out 
carefully and put in big glass jars. When 
all apples have been cooked, pour on enough 
sirup to cover, set spice bag away in cup, 
cover the jars, and let stand for twenty-four 
hours. Then pour off sirup and boil again. 
Wait two days and then boil the apples and 
sugar with spice bag until apples are tender. 
If there is surplus sirup, boil it down some- 
what, then fill jars to overflowing, and when 
cold put on tops. 

PICKLED PEACHES 

Method. Proceed as directed for crab- 
apples. Small clingstone peaches are the 
best, but many prefer a freestone peach, as 
it is more easily handled at the table. 
Peaches may be skinned as directed for 
canned peaches, or, if left whole, rub each 
peach well with a coarse towel, then pierce 
a few times with a wooden toothpick. 

PICKLED PLUMS 

Method. Select firm, red plums, prick 
several times, then proceed as directed for 



PRESERVING AT HOME 



21 



crabapples. If plums are very tart, use 
equal portions of sugar and liquid. 

PICKLED PEARS 

Method. Proceed as directed for crab- 
apples, but add a few pieces of ginger root 
to the spice bag, as pears are rather flat in 
taste. 

PICKLED GRAPES 
Method. Take equal portions of cider 
vinegar and sugar, add a spice bag, and boil 
ten minutes. Select any variety of seedless, 
rather under-ripe grapes, strip them from 
stems, drop in as many as the sirup will hold, 
then boil slowly for ten minutes. Pour 
into jars, and after two or three days reboil 
until grapes are tender. If sirup is too 
watery, add more sirup to the first portion 
and let simmer until reduced to right 
amount and until sirup looks heavy. Seal 
when cold. 

BRANDIED FRUIT 
' Method. Pears, peaches, plums, or apples 
can be brandied. Use the same recipes as 
for sweet pickled peaches. When cooking 
the sirup the second time add four table- 
spoons of brandy and one half cup of sugar 
to each cup of sirup, then proceed as directed 
for pickled fruit. Cook the brandied sirup 
down pretty well to form a heavy sirup. 
Some recommend laying the prepared fruit 
in the brandy for several hours before the 
second cooking, and using no extra sugar. 

POTPOURRI OF FRUIT 
Method. Use any left-over fruit juice or 
pickling sirup of one or more kinds, always 
holding to the formula of equal portions of 
liquid and sugar. Add a spice bag if it has 
not been used in the first sirup. Take 
sliced and pared apples, pears, skinned and 
halved peaches, and several kinds of plums, 



cooking only one kind in the sirup at a time. 
When they are beginning to get soft place 
them in a shallow bowl. After all the fruit 
has been cooked, pour the sirup over it and 
let stand one or two days; then cook all 
together in the sirup, and as soon as fruit is 
tender, place in jar and cook sirup a little 
longer. Pour it on the fruit and seal like 
other sweet pickles. 

SWEET WATERMELON PICKLES 

Method. Pare off the green part of water- 
melon rind and scrape out all soft or pink 
pulp. Cut these strips of white rind into 
inch pieces and soak in boiling water to which 
a small piece of alum has been added. Let 
stand over night, then drain and soak an 
hour or more in cold water. Have ready a 
sirup as directed for Sweet Pickled Fruits, 
add a sUced lemon to every three cups of 
sirup, and a piece of ginger root or a little 
preserved ginger. Cover the watermelon 
rind well with the prepared sirup, and as it 
takes a long time for it to become tender, 
cover the kettle in order that it may steam, 
and prevent too rapid evaporation. When 
the rind begins to look clear, uncover and 
boil until every piece is clear and easily 
pierced with a silver fork. Put into glass 
jars, and if there is a surplus of sirup, or if 
it does not seem rich enough, boil the sirup 
for a while, and then pour over pickles. 

TUTTI FRUTTI 

This is an old-fashioned rich conserve 
which will only appeal to those who have 
no objection to intoxicants. To start a jar 
of this delectable conserve take first one 
half cup of pure alcohol or the best brandy, 
place this in a two-quart glass fruit jar and 
add the first fruits of the season. It is best 
to begin early in the year. Add in succession 
some of every kind of fruit as it comes on 
the market. Always take an equal amount 



22 



PRESERVING AT HOME 



of sugar to every portion of fruit that i3 used. 
Pineapples should be cut into small strips 
or squares; when using oranges scoop out 
the firm pulp without seeds or skin. Ber- 
ries of every kind, stoned cherries, plums, 
peaches, and pears are most desirable. 
Bananas are not to be used, as they discolor, 
and seedy or very small berries are least to 
be desired. Remember always to add to the 
fruit the same amount of sugar, and be care- 
ful that the fruit jar is kept tightly closed. 
Every few days reverse the jar or stir con- 
tents carefully with a silver fork. As the 
season advances the juices mingUng with 
the alcohol form a rich sirup, and by the 
time the mass has ripened, say by Thanks- 
giving, there is no taste of alcohol and the 
conserve is ready to use. Served as a reUsh 
with cold meat or as an addition to fruit 
punch or salad, only a very httle will be 
needed to add zest to a meal. 

BLUE PLUM CONSERVE 

Proportions. One and one half pounds of 
stoned blue plums; one and one half pounds 
of sugar; one half pound of seeded raisins; 
one fourth pound of shelled walnuts; outer 
skin of one orange; one tablespoon of orange 
juice; water as needed. 

Method. Quarter the plums, pare outer 
skin from orange, cut into tiny shreds, boil 
in a little water until tender. Cut walnuts 
and raisins into shreds, add the orange juice, 
then put all into kettle with enough water 
to prevent burning, and cook until it begins 
to thicken. Add half of the sugar and cook 
ten minutes, then add rest of sugar and cook 
until conserve is quite stiff and jelhes when 
tested on a saucer. Seal like jam. 

GREEN PLUM CONSERVE 

Proportions. One and one half pounds of 
stoned tart green plums; one and one half 
pounds of sugar; one cup of bleached seedless 



raisins; one quarter pound of shelled wal- 
nuts; grated rind and juice of one lemon; 
water as needed. 

Method. Add grated lemon rind directly 
to rest of ingredients; then proceed as 
directed for Blue Plum Conserve. 

GREEN GRAPE CONSERVE 

Proportions. Six cups of green Cahfornia 
grapes; six cups of sugar; three oranges; 
six large figs; one half cup of water. 

Method. Select very tart green grapes; 
spUt each grape and extract the pulp and 
seeds. Place the pulp in the water and let 
it simmer long enough to soften, then rub 
through sieve to keep back the seeds. Place 
the grape pulp and skins in preserving kettle; 
trim the yellow rind from the oranges in small 
shavings; cut oranges in halves and with a 
spoon scoop out the pulp, rejecting seeds or 
fiber; cut the figs into small pieces. Add 
all this to grapes and cook slowly for half 
an hour. Add half of the sugar and cook 
another half hour. Then stir in the rest of 
the sugar and cook until clear and until the 
juice jeUies as soon as placed in a cold saucer. 
A httle preserved ginger may be added. 

PINEAPPLE HONEY 

Method. When preparing pineapple for 
the table or for canning, use any of the parts 
that are unsightly, cut into small slivers 
and cover with water. Boil until tender, 
then strain through a fine sieve. Measure, 
and add an equal amount of sugar; boil 
fifteen minutes, then pour into scalded glasses 
or bottles. When cold, seal. This is a fine 
addition to desserts and cooUng drinks, or 
a soothing remedy for sore throat. 

RASPBERRY JUICE 

Method. Place the raspberries in a bowl 
and crush with a wooden masher. Add a 



PRESERVING AT HOME 



23 



very little water, just enough to let the Uquid 
show on top of the berries. Place in kettle 
and boil until quite soft, then strain through 
wet cheesecloth bag and let drip several 
hours. Measure, and use an equal amount 
of sugar; boil for ten minutes, then place in 
scalded jars and seal as for canned fruit. 



STRAWBERRY JUICE 

Method. Follow directions for raspberry 
juice. This, as well as raspberry juice, can 
be canned with only a small amount of sugar 
and used later in the season in connection 
with some tart fruit juice to make jelly. 

CURRANT JUICE 
Method. Place the berries, unstemmed, 
in a preserving kettle and mash well with 
wooden masher. Cover with just enough 
water to show through the fruit, and boil 
slowly until berries are soft. Let them drip 
in cheesecloth bag over night. Measure, 
take an equal amount of sugar, or less, boil 
ten minutes, and bottle in hot fruit jars. 

BAR-LE-DUC 

Bar-le-duc is a deUcious preserve made of 
currants, the choicest kinds being made of 
seeded currants. Many use the whole fruit 
as it is very tedious to extract the seeds. 
Both red and white currants, preferably a 
variety, can be used, and an authority on 
fruit tells of Bar-le-duc made of strained 
raspberries and whole currants. 

Method. No water is to be used. Crush 
a quantity of currants, set over low flame and 
let simmer to extract juice. Drip this in a 
clean bag, measure juice, then seed, or strip 
currants from the stems. Take as much 
sugar as juice and prepared currants. 
Cook juice ten minutes, add half of the sugar 
and cook five minutes. Add the whole cur- 
rants and cook five minutes. Add remainder 



of sugar and as soon as dissolved test it, for 
it is hkely to jelly almost immediately. Put 
in small glasses hke jelly. 

BAR-LE-DUC WITH RASPBERRIES 

Method. Mash and strain raspberries for 
the juice, then use the currants and sugar as 
directed in foregoing recipe. 

SEEDING CURRANTS 

Method. Use cither a toothpick or a tiny 
bent new hairpin to extract the seeds. This 
is a slow process and scarcely worth the 
trouble except to secure a few glasses for 
state occasions. 

CANDIED ORANGE PEEL 
Method. Scrub four oranges, remove the 
peel in quarters, and cover with cold water. 
Boil until soft, drain, and cut into strips one 
quarter of an inch long. Make a sirup of 
one half cup of water to one cup of sugar, 
cook peel in this sirup until clear, then take 
up each piece with a fork and coat with fine 
granulated sugar by rolhng it in a saucer of 
sugar. Lay on paper to dry. This peel 
may be packed in tin boxes in waxed paper 
and is a delicious confection. 



CANDIED GRAPEFRUIT OR LEMON 
PEEL 

Method. Proceed according to directions 
for orange peel, but remove a httle more 
of the white inner skin, as it is more 
bitter than in the orange. 

CANDIED PINEAPPLE 
Method. Pare and core thick shces of 
pineapple; leave in rings or cut into sections. 
Drop directly into sirup prepared as for 
oranges. When clear, roll very thoroughly 
in sugar, and dry. A httle 'emon juice may 
be used in the sirup. 



24 



PRESERVING AT HOME 



VI. BEVERAGES 

General Remarks 

As long as it was customary to make grapes into either jelly or wine, raspberry 
shrub was one of the favorite unfermented homemade beverages, and its delicate 
flavor will always make it an acceptable drink. Of late, however, grape juice has 
been rapidly growing in popularity. Properly made, it is not only one of the most 
delicious drinks but has no little value as a food and as a corrective of digestion. 
In many cases it may be prepared at home very economically. Grapes thrive 
almost everywhere in this country, yield abundantly, and are not expensive. 



RASPBERRY SHRUB (VINEGAR) 
Method. Place ripe red raspberries in a 
crock and cover with cider vinegar. Let 
stand twenty-four hours, then boil gently 
for ten minutes and strain through cheese- 
cloth bag. When well dripped, measure 
the juice and boil ten minutes. Add an 
equal amount of sugar, boil twenty minutes, 
and let cool; then place in sterilized bottles 
and seal when cold. A combination of cur- 
rants and raspberries can be used, making a 
rich fruit vinegar. 

This makes a deUcious cooUng drink 
diluted with ice water. 

GRAPE JUICE (No. 1) 
Proportions. Five pounds of blue or red 
grapes; one pound of sugar; one quart of 
water. 



Method. Mash the grapes in preserving 
kettle and add the water, then boil until 
grapes are tender. Strain through jelly bag 
as directed for jelly, place the juice back in 
clean kettle, and when hot add sugar and boil 
ten minutes. Then seal in fruit jara as 
directed for canning fruit. This is the safest 
way to keep juice sweet, although some cooks 
bottle the juice in steriUzed bottles and cork, 
then seal with paraffin, everything used 
being kept sterile and hot. 

GRAPE JUICE (No. 2) 
Method. Use the same proportions of fruit 
and water, mash the fruit thoroughly, and 
drain without boiUng. Add sugar, if desired, 
place in steriUzed fruit jars, and proceed 
as directed in Method No. 2 for canning 
(p. 7). Cook juice at least twenty minutes 



Grape Juice 

The following paragraphs on the home manufacture and value of grape juice 
and the directions for some of the palatable and wholesome desserts which may 
be made from it, are based on information furnished by the Government. 



^Government Method. Use only clean, 
sound, well-ripened but not over-ripe grapes. 
If an ordinary cider mill is at hand, it may be 
used for crushing and pressing, or the grapes 
may be crushed and pressed with the hands. 



If a hght-colored juice is desired, put the 
crushed grapes in a cleanly washed cloth sack 
and tie up. Then either hang up securely 
and twist it or let two persons take hold, one 
on each end of the sack, and twist until the 



PRESERVING AT HOME 



25 



greater part of the juice is expressed. Then 
gradually heat the juice in a double boiler or 
a large stone jar in a pan of hot water, so that 
the juice does not come in direct contact with 
the fire, at a temperature of 180° F. to 200° F. ; 
never above 200° F. It is best to use a 
thermometer, but if there be none at hand 
heat the juice until it steams, but do not allow 
it to boil. Put it in a glass or enameled vessel 
to settle for twenty-four hours; carefully drain 
the juice from the sediment, and run it through 
several thicknesses of clean flannel, or a conic 
filter made from woolen cloth or felt may be 
used. This filter is fixed to a hoop of iron, 
which can be suspended wherever necessary. 
After this fill into clean bottles. Do not fill 
entirely, but leave room for the liquid to ex- 
pand when again heated. Fit a thin board 
over the bottom of an ordinary wash boiler, 
set the filled bottles (ordinary glass fruit jars 
are just as good) in it, fill it with water around 
the bottles to within about an inch of the tops, 
and gradually heat until it is about to simmer. 
Then take the bottles out and cork or seal im- 
mediately. It is a good idea to take the fur- 
ther precaution of sealing the corks over with 
eeaUng wax or paraffin to prevent mold germs 
from entering through the corks. Should it 
be desired to make a red juice, heat the crushed 
grapes to not above 200° F., strain through 
a clean cloth or drip bag (no pressure should 
be used), set away to cool and settle, and 
proceed the same as with light colored juice. 
Many people reheat and seal at once, merely 
setting the vessels away in a cool place in an 
upright position where they will be undis- 
turbed. The juice is thus allowed to settle, 
and when wanted for use the clear juice is 
simply taken off the sediment. 

Unfermented grape juice properly made and 
bottled will keep indefinitely, if it is not ex- 
posed to the atmosphere or mold germs; but 
when a bottle is once opened it should, Uke 
canned goods, be used as soon as possible, 
to keep it from spoiling. 



A FEW GOOD RECIPES (Government) 
Grape Nectar 

Take the juice of two lemons and one or- 
ange, a pint of grape juice, a small cup of 
sugar, and a pint of water. Serve ice cold. 
If served from punch bowl, sliced lemon and 
orange add to the appearance. 

An Invalid Drink 
Put in the bottom of a wine glass two 
tablespoons of grape juice; add to this the 
beaten white of one egg and a little chopped 
ice; sprinkle sugar over the top and serve. 
This is often served in sanitariums. 

Grape Punch 
Boil together one pound of sugar and half 
a pint of water until it spins a thread; take 
from the fire and when cool add the juice of 
six lemons and a quart of grape juice. Stand 
aside over night. Serve with plain water, 
apollinaris, or soda water. 

Grape Sherbet 

For eight persons mix one pint of grape 
juice (unfermented), juice of lemon, and one 
heaping tablespoon of gelatine, dissolved in 
boihng water; freeze quickly; add beaten 
white of one egg just before finish. 

Grape Ice Cream 
One quart of unfermented grape juice, one 
quart of cream, one pound of sugar, and the 
juice of one kmon. 

Syllabub 
One quart of fresh cream, whites of four 
eggs, one glass of grape juice, two small cups 
of powdered sugar; whip half the sugar with 
the cream, the balance with the eggs ; mix well; 
add grape juice and pour over sweetened 
strawberries and pineapples, or oranges and 
bananas. Serve cold. 

Bohemian Cream 

One pint thick cream, one pint grape juice 
jelly; stir together; put in cups and set on ice. 
Serve with lady fingers. 



26 



PRESERVING AT HOME 



VII. HOMEMADE PICKLES AND CONDIMENTS 

General Remarks 

No storeroom is properly equipped unless it has a few varieties of spicy- 
pickles, relishes, and condiments, and as they need not be sealed hot, nor 
require more than ordinary care in their preparation, small lots may be put 
up whenever you have time or the opportunity to procure good material. 



CUCUMBERS PUT UP IN OIL 

Proportions. One half peck of small, green 
cucumbers (five to six inches long); six 
medium sized onions; two red peppers; one 
small piece of ginger root ; one quart of pick- 
ling vinegar; one half pound of granulated 
sugar; four tablespoons of best ohve oil; 
coarse salt as needed, one third to one half 
cupful. 

Method. Pare and slice the cucumbers 
and onions, sprinkle the salt over them, toss 
up with two forks and set aside over night. 
In the morning drain in sieve; seed and slice 
the peppers, and add these and spices to 
pickles, boil the sugar and vinegar well, and 
when cold add the oil, stir in the pickles, and 
place in sterihzed (cold) jars, putting on glass 
tops. 

GERMAN MUSTARD PICKLES 
Proportions. (For each quart jar.) Twelve 
small white onions; one fourth of a small red 
pepper; two tablespoons of yellow mustard 
seeds; prepared cucumbers and vinegar to fill 
jar. 

Method. Select the large, ripe, yellow 
encumbers, pare, halve, and scrape out all 
seeds and soft pulp. Place in a stone or 
porcelain bowl, sprinkle hghtly with coarse 
salt, and let stand over night. In the morn- 
ing wipe each piece with a clean coarse towel, 
skin the onions, seed and shred the pepper, 
and then place all this alternately in the glass 
jar. Now pour good white pickhng vinegar 



over the mixture, put on glass top, and set 
aside for at least three weeks to ripen. (When 
scraping out the seeds, be very careful to leave 
no loose rag or fiber, or pickle will become soft 
and spoil.) 

SWEET CUCUMBER PICKLES 

Method. Prepare the cucumbers as 
directed for mustard pickles, but do not salt. 
As soon as aU the pickles are cut, wipe the 
pieces carefully, lay in a jar or crock, and pour 
good, cold, uncooked pickling vinegar over 
them. Let stand twenty-four hours, then 
pour off the vinegar and measure. To each 
pint of vinegar add half a pound of sugar,* a 
small spice bag (stick cinnamon and whole 
cloves tied in a cloth), and boil for ten minutes. 
Now add the cucumbers, and cook until the 
pickles begm to get soft. Pour all into the jar 
and let stand four days. Now put the mixture 
back into the kettle and cook until pickles are 
transparent and can be readily pierced with a 
straw. Place in glass jars, and put on the top 
after they are cold. The spice bag must be 
removed after the first cooking, and set aside 
in a covered bowl until the second cooking. 

SOUR GREEN TOMATO PICKLES 

Method. Take one peck of sound green 
tomatoes, wash and shce them but do not peel, 
and put into a jar in layers with a slight 
sprinkling of salt between. After letting 
them stand over night drain off the hquor. 
Have two dozen medium-sized onions peeled 



PRESERVING AT HOME 



27 



and sliced and three red and three green pep- 
pers chopped fine. Make spiced vinegar by 
boiling for half an hour a quart of vinegar 
with whole mixed spices. Place in a por- 
celain kettle some of the shced tomatoes, 
then some of the shced onions and chopped 
peppers, shaking in some black pepper (using 
in all two tablespoons); over this pour some 
of the spiced vinegar. Repeat this process 
until the kettle is full, cover with cold pure 
cider vinegar, and cook until tender but not 
soft. 

GERMAN SWEET PICKLES 
Method. Cut green tomatoes into slices, 
sprinkle with salt, and let stand over night. 
For ten pounds of tomatoes have five pounds 
of sugar, the rinds of two lemons cut small, 
a tablespoon of whole cloves, and an ounce of 
stick cinnamon. In a pint of cider vinegar 
boil the sugar and lemon rinds until a thin 
sirup forms; add cinnamon and clovts, and 
in this cook as many tomatoes as the sirup 
will cover. When these are cooked add to 
the sirup more tomatoes, until the whole 
quantity is cooked. Put the tomatoes into 
a stone jar. Boil the sirup untU it becomes 
rather thick, pour over the tomatoes in the 
jar, and let stand for two days. Then pour 
off the sirup and boil it down again until it is 
as thick as honey. Pour this over the toma- 
toes, cover them closely, and set away in a 
cold place. 

MEXICAN PEPPER SAUCE 
Proportions. Three quarts of prepared 
tomato pulp; one cup of sliced white onions; 
two red peppers, seeded and chopped; four 
tablespoons of salt; one and one-half cups of 
vinegar; two cups of sugar; four teaspoons of 
Mexican chili powder; six teaspoons of 
turmeric, mace, and cinnamon. 

Method. Scald and skin firm red tomatoes, 
cut into small pieces, and lay in drain to let 
surplus juice drain out. Skin the onions and 



seed peppers, then run through food chopper; 
add to tomatoes, add salt and vinegar, and 
cook until reduced one third. Now add sugar 
and spices and cook at least another hour. 
Pour into wide-mouthed bottles and seal when 
cold. 

GREEN CUCUMBER PICCALILLI 

Proportions. Six cups of prepared cucum- 
bers; two cups of chopped onions; three red 
and one green pepper; six tablespoons of salt; 
two tablespoons of mixed spices; one and one- 
half cups of vinegar; one and one-half cups of 
sugar. 

Method. Select firm green cucumbers as 
for salad, pare, and scrape out the seeds, run 
through food chopper, salt, and set aside over 
night. In the morning drain in a sieve and 
measure, then seed the peppers, skin the 
onions, run through chopper, and add to 
, cucumbers, mixing well. Now boil the sugar 
and vinegar together. When cold, pour over 
the prepared pickles, add spices, stir together, 
and fiU into wide-mouthed bottles. Put into 
glass jars. Seal the tops of the bottles with 
melted paraffin, and tie up the top with 
heavy paper. Keep in cool place. 

GREEN TOMATO PICCALILLI 

Method. Take one peck of green toma- 
toes and eight large onions chopped fine, with 
one cup of salt well stirred in. Let the mix- 
ture stand overnight, and in the morning drain 
oflf all the liquor. Boil in two quarts of water 
and one of vinegar for twenty minutes, then 
drain aU through a sieve or colander. Put 
mixture back into the kettle again; turn over 
it two quarts of vinegar, one pound of sugar, 
half a pound of white mustard seed, two 
tablespoons of ground pepper, two of cinna- 
mon, one of cloves, two of ginger, one of all- 
spice, and half a teaspoon of cayenne pepper. 
Boil all together for fifteen minutes or until 
tender but not soft. Seal in jars. 



28 PRESERVING AT HOME 

Vin. CANNING VEGETABLES 
General Remarks 

There is no reason why the modern housekeeper should not can vegetables as 
well as fruit. The plea that vegetables canned at home do not keep will not hold 
good if you carefully observe the precautions and directions that are essential to 
successful canning. Here, as in canning fruit, sterilization, absolute cleanli- 
ness, and the selection of perfect goods for canning are the first considerations. 
It is generally conceded that the self -sealing jars are by far the best, and 
the cheapest in the end, as there is absolutely no chance for any foreign 
substance to lodge anywhere. If the directions for canning are followed 
carefully, there is practically no Umit to the varieties of foods that can be 
preserved in your own kitchen. 

Sterilization 

When canning vegetables the jars should be sterilized thoroughly, and the 
directions given for sterilization of jars for fruit must be carefully observed. But 
in the sterilization of the vegetables themselves even greater care must be taken, 
as they are more subject than fruits to fermentation. The method of cooking the 
prepared vegetables in a pot, dipping them to overflowing into the hot j ar, and 
then clamping on the cover which has also been well sterilized and kept in hot 
water, still has many advocates. This is certainly the quickest method, but in 
this way some of the flavor is lost, and the appearance of the vegetables is apt to 
be marred through the transferring from the kettle to the jar. It is now conceded 
that the best and safest method is to cook the fruit in the jars according to 
Method No. 2 (p. 7), but instead of cooking the vegetables only once, three 
cookings, on as many successive days, are advisable. The first cooking may kill 
only the bacteria, but not the spores, which are the offsprings of the parent bac- 
teria. Though boiling will kill the mold and perhaps most of the bacteria, those 
that escape will again develop spores after the vegetables have cooled. Therefore 
it is necessary to cook all vegetables a second time, and in most cases the third 
cooking is safest, as it will surely destroy any spores that have developed and are 
merely lying dormant. To realize the importance of this repeated cooking, you 
must remember that one bacteria will develop millions of spores in one day, and 
as spores contain the greatest amount of vitality, thorough boiling is necessary to 
insure good results. 



PRESERVING AT HOME 29 

Selecting Vegetables 

The greatest care must be taken in selecting the vegetables. If you have a 
garden this will be easy, as you can then put up everything when it is at its best ; 
but if you are dependent on markets do not be deluded into thinking anything 
is good enough, but rather pay a little more and get first-class vegetables. After 
all, vegetables of the best quality are less expensive in the end. 

Preparing Vegetables 

To insure good results, exercise the greatest precaution in preparing and 
washing the vegetables. Cut them in even and sightly pieces, or, if they are to 
be canned whole, as peas, lima beans, or small beets, look them over carefully 
and reject any that are imperfect. Vegetables are best if gathered in the early 
morning hours. If you get them from the market, it is well to place them in cold 
water for a few hours to keep them crisp. Do the canning in a clean, well-swept 
room, wear clean cotton clothes, an apron preferably, and a neat mobcap over 
your hair. Be very careful not to place the fingers inside of the jar when trans- 
ferring it, or to handle the jars with soiled towels. 

Caution 

To insure against any possibility of either vegetables or fruit spoiling, for 
about ten days after canning it is advisable to observe jars, carefully testing 
tops to make sure they are perfectly tight. 

LIMA BEANS 
PEAS 

^ , , , , „ , Lima beans soon lose their flavor after being 

Select young and tender peas, sheU, pack ^j^^jj^^ ^^ ^^ ^^^^ ^^.^^^ ^^^ ^j^^U .^^^ 

m jars, pour on cold water to overflowing, ., . t-w jhujj j 

, , ,. . ,. . before canning. Discard all hard pods, and 

and proceed according to directions. , ,. . j r ^u u 

° proceed as directed for other beans. 

STRING BEANS ASPARAGUS TIPS 

Select tender green beans, string them, and Select perfect, even-sized asparagus,— the 
cut or break into suitable lengths, pack in white variety is best. Use only the tips, about 
iars, fiU with cold water to overflowing, then three inches in length, and can as directed for 
proceed according to directions. beans or peas. The lower parts of the aspar- 

agus may be used fresh as a vegetable. 

Select tender wax or butter beans, remove CAULll«LUWii 

ends, and cut into neat slanting shces, add Select young white cauhflowers, divide the 

salt and cold water as direct«^d for green beans, flowers, cutting off any hard stems, then can 

and proceed according to directions. as directed for other vegetables. 



30 



PRESERVING AT HOME 



TOMATOES 
Scald and skin firm tomatoes. If the small 
varieties are used, they may be canned whole, 
otherwise cut into quarters. Can as directed 
for other vegetables. 

OKRA OR GUMBO 
This vegetable is most convenient for soups, 
stews, and as a vegetable for winter use. Wash 
the young pods and cut into suitable lengths, 
then can as directed for other vegetables. 

CARROTS AND PARSNIPS 

Both of these vegetables keep so well during 
the winter, as do white and yellow turnips 
also, that it hardly pays to can them, but if 
you have a surplus of young vegetables it may 
be an economy to can thom. All vegetables 
of this kind must be pared, sliced, or cut into 
blocks, then canned according to directions. 

SQUASH OR PUMPKINS 
While those vegetables keep very well if 
you have a dry, cool cellar, it is often more 
convenient to can them ready for the winter's 
pies or tarts. Remove all hard rind and soft 
fiber, cut into small slices or blocks, and can 
as directed for other vegetables. 



BEETS 

Only young tender beets are fit for canning, 
and they can be put up plain, as are other 
vegetables, or pickled. As beets bleed and so 
lose the red color if pared, they must be cooked 
until tender, without removmg skin or ends; 
then skin, cut up, and place in cans as other 
vegetables. 

PICKLED BEETS 

Proceed as directed for i)lain beets. When 
they are placed in the jars, make a pickle of 
one third water and two thirds vinegar, and 
add throe tablespoons of sugar and one tea- 
spoon of salt to each quart of beets. If de- 
sired, a few small white onions may be added . 

CORN 

Take young, fresh, sugar corn, brush the 
ears well to remove all of the silk, wash, scrape 
ofT the kernels with a sharp knife, then can as 
directed for other vegetables. 

SUCCOTASH 

A good combination for succotash is an 
equal portion of lima beans and sweet corn, 
but as this is rather difficult to keep, longer 
boiUng than for other vegetables is advisable. 



INDEX 



I. Introduction ''•^°^ 

Fruit Jars and Glasses 4 

Keeping Fruit Clear 6 

Molds and Molding 4 

Preparing Fruit for All Kinds of Preserving . 5 

Paring 6 

Skinning 6 

Stemming 6 

Stoning 6 

Washing 5 

Principle of Canning and Preservmg Fruit . 3 

Sealing and Storing Fruits 6 

Selection of Fruit 4 

Sterilization 4 

Utensils for Preserving 5 

II. Canning Fruit 

Cold Water Canning 8 

Method No. 1 7 

Method No. 2 7 

Fruit (Proportions and Methods) 8 

Apples 9 

Apricots 9 

Blackberries 8 

Blueberries 9 

Cherries, Ground 10 

Cherries and Apples, Ground 10 

Cherries, Sour 8 

Cherries, Sweet 8 

Citron Melons 10 

Currants 8 

Currants and Red Raspberries 8 

Gooseberries 9 

Grapes 9 

Oranges and Lemons 10 

Peaches 9 

Peaches, CUngstone 9 

Pears 9 

Pineapple 10 

Pineapple, Grated 10 

Plums 9 

Quinces 9 

Quinces and Sweet Apples 9 

Raspberries 8 

Strawberries 8 

Tomatoes 10 



III. Jam and Preserves *'*<'" 

General Remarks 11 

Jams 11 

Blackberry Jam 12 

Black Raspberry and Currant Jam ... 13 
Black Raspberry and Currant Jam, 

Spiced 12 

Currant Jam 12 

Currant Jam, Spiced 12 

Gooseberry Jam 12 

Gooseberry Jam, New Method 12 

Red and Black Raspberry Jam 13 

Red Raspberry and Currant Jam 13 

Red Raspberry Jam 13 

Strawberry and Pineapple Jam 12 

Strawberry and Rhubarb Jam 12 

Strawberry Jam 11 

Preserves 13 

Apple Butter (No. 1 and No. 2) 14 

California Prune Plums 14 

Peach Butter 13 

Peach Preserve 13 

Quince and Apple Butter 14 

Tomato Butter 13 

Tomato Preserve 13 

Tomato Preserve (German Recipe) . . 14 

IV. Jellies and Marmalades 

About Jelly and Marmalade 15 

Proper Making and Care of a Jelly Bag. . .15 

General Directions for Jelly Making 15 

Apple Jelly 17 

Apple Jelly, Economical 17 

Cherry Jelly 17 

Crabapple Jelly 17 

Currant Jelly 16 

Currant Jelly, Black 16 

Currant Jelly, Black and Red 17 

Currant Jelly, White 16 

Currant and Raspberry Jelly 16 

Gooseberry Jelly 17 

Grape Jelly 17 

Grape Jelly, Green 17 

Peach and Apple Jelly 17 

Plum JeUy 17 

Plum Jelly, Damson 17 



31 



LIBRARY OF CONGRESS 



32 PRESERVING 

PAQB 

Strawberry and Currant Jelly 16 

Strawberry and Gooseberry Jelly 16 

Strawberry and Rhubarb Jelly 16 

Marmalades 18 

Cherry and Orange Marmalade 18 

Gooseberry Marmalade 18 

Grape Marmalade 19 

Grapefruit Marmalade 18 

Lemon Marmalade 19 

Orange Marmalade 18 

Orange and Grapefruit Marmalade. . . 18 

Peach Marmalade 19 

Pear or Apple Marmalade 19 

Pineapple Marmalade 19 

Plum Marmalade, Damson 18 

Plum Marmalade, Wild 18 

Quince Marmalade 19 

Quince and Apple Marmalade 19 

Red Raspberry and Currant Mar- 
malade 18 

Strawberry and Rhubarb Marmalade. 18 

Tomato Marmalade 19 

V. Sweet Pickled Fruits and 
Miscellaneous Recipes 

General Remarks 20 

Apples, Sweet Pickled 20 

Bar-le-duc 23 

Bar-le-duc with Raspberries 23 

Blue Plum Conserve 22 

Brandied Fruit 21 

Candied Grapefruit or Lemon Peel . . 23 

Candied Orange Peel 23 

Candied Pineapple 23 

Crabapples, Pickled 20 

Currant Juice 23 

Grapes, Piclded 21 

Green Grape Conserve 22 

Green Plum Conserve 22 

Peaches, Pickled. 20 

Pears, Pickled 21 

Pineapple Honey 22 

Plums, Pickled 20 

Potpourri of Fruit 21 

Raspberry Juice 22 

Seeding Currants 23 



PAOB 

..23 
.21 
..21 



014 422 285 4% 

'i ULU r ium 

VL Beverages 

General Remarks 24 

Bohemian Cream 25 

Grape Juice 24 

Grape Juice, Government Method ... 24 

Grape Juice (No. 1 and No. 2) 24 

Grape Nectar 25 

Grape Punch 25 

Grape Sherbet 25 

Grape Ice Cream 25 

Invalid Drink 25 

Raspberry Shrub 24 

Syllabub 25 

VII. Homemade Pickles and Condiments 

Cucumbers in Oil 26 

Cucumber Pickles, Sweet 26 

German Mustard Pickles 26 

German Sweet Pickles 27 

Green Cucumber Piccalilli 27 

Green Tomato Piccahlli 27 

Green Tomato Pickles, Sour 26 

Mexican Pepper Sauce 27 

VIII. Canning Vegetables 

Caution 29 

General Remarks 28 

Preparing Vegetables 29 

Selecting Vegetables 29 

Sterilization 28 

Vegetables 29 

Asparagus Tips 29 

Beans, Lima 29 

Beans, String 29 

Beans, Wax 29 

Beets 30 

Beets, Pickled 30 

Carrots and Parsnips 30 

CauUfiower 29 

Corn 30 

Okra or Gumbo 30 

Peas 29 

Squash or Pumpkins 30 

Succotash 30 

Tomatoes 30 



